Sous Chef

Johnson, TN - USA

Monthly Salary: Not Disclosed

Posted on: 30+ days ago

Vacancies: 1 Vacancy

Job Summary

Located in Johnson City Texas Carter Creek Winery Resort & Spa offers authentic Texan addition to a premiere winery inspired by a founding family of Texas Wine Country the Carter Creek Winery Resort & Spa features a Restaurant/Brewery along with banquets and other special events to create a blend of dining experiences. Carter Creek Winery Resort & Spa is operated by the Carter Hospitality Group with 20 years of experience in the hospitality field.

For more information visit .

SUMMARY: The Sous Chef assists with overseeing a kitchen with difficult to complex operations and managing the kitchens food and production processes. This position participates in the preparation seasoning and cooking of food supervises kitchen staff and performs all other responsibilities as directed by the business or assigned management of which associate is capable of performing.

DUTIES: The following reflects managements definition of essential functions for this job but does not restrict the tasks that may be assigned. Management may assign or reassign duties and responsibilities to this job at any time due to reasonable accommodation or other reasons.

Assists in supervising the day to day activities of kitchen staff assigns responsibilities for specified work and sets deadlines to ensure the timely completion of work
Promotes safety and sanitation inspects all food products handling establishes and maintains safe practices and follows HACCP procedures
Assists with menu planning inventory and managing of supplies
Maintains effective cost control service and quality standards to produce maximum sales and profits
Complies with company standards of operation procedures as well as those of all applicable regulatory agencies and ensures on a daily basis that all products are prepared and presented in accordance with brand or company standards
May serve as a resource to others in the resolution of complex problems and issues
Provides recommendations for hiring firing advancement promotion or any other status change of associates within the kitchen
Maintains effective communication and positive associate relations by ensuring all associate activities are performed in a timely and professional manner to include performance reviews progressive discipline resolving associate relations issues managing incentive programs and executing management and associate development programs as defined by the Restaurant Manager
Provides the highest quality of customer service to the customers at all times to include ensuring the proper training of all staff and supporting associates to ensure customer satisfaction and product quality

JOB KNOWLEDGE:

Require a high school diploma
Requires 2-4 years experience with kitchen operations and staff supervision
Culinary degree or accredited culinary program (a plus)
Strong knowledge of food products standard recipes and proper presentation
Ability to analyze forecast and make judgments to ensure proper payroll and production control
Ability to effectively communicate with people at all levels
Be a highly motivated and enthusiastic leader
Must be able to successfully prioritize delegate organize and multi-task

WORKING CONDITIONS: Works primarily indoors throughout shift. Bi-level structures. Extensive facility. Kitchen may be hot moist and noisy from operating machines. Cement surface. Well lit room. Minimal exposure to hazardous substances and fumes. Possible exposure to blood-borne pathogens.

PHYSICAL/MENTAL DEMANDS: Stands and walks short to moderate distances through shift. Bends stoops and reaches to perform routine job tasks. Able to lift and move up to 30 pounds. Possess basic math skills.

BENEFITS (Full-time):

401(k)
401(k) matching
Dental insurance
Employee assistance program
Employee discounts
Flexible spending account
Health insurance
Life insurance
Paid time off
Referral program
Tuition reimbursement
Vision insurance

SCHEDULE:

Must be available to work all shifts including weekends and holidays.

Compensation: $60000.00 per year

Established in 2011 Carter Hospitality Group LLC. is a family-owned hospitality company with four hotels and resorts as well as three wineries across the United States. Based in Orange County California the company manages and owns a portfolio of luxury properties including South Coast Winery Resort & Spa Temecula California; Carter Estate Winery and Resort Temecula California; and Carter Creek Winery Resort & Spa Texas Hill Country. Carter Hospitality Group additionally serves as the owner-franchisee for Red Lion Hotel Orlando Lake Buena Vista South Orlando Florida.

Purpose

Enriching lives by crafting exceptional environments and experiences.

Niche

We design build and care for unique settings where communities thrive and memorable experiences come to life.

We are an Equal Employment Opportunity employer.

Assists in supervising the day to day activities of kitchen staff assigns responsibilities for specified work and sets deadlines to ensure the timely completion of work
Promotes safety and sanitation inspects all food products handling establishes and maintains safe practices and follows HACCP procedures
Assists with menu planning inventory and managing of supplies
Maintains effective cost control service and quality standards to produce maximum sales and profits
Complies with company standards of operation procedures as well as those of all applicable regulatory agencies and ensures on a daily basis that all products are prepared and presented in accordance with brand or company standards
May serve as a resource to others in the resolution of complex problems and issues
Provides recommendations for hiring firing advancement promotion or any other status change of associates within the kitchen
Maintains effective communication and positive associate relations by ensuring all associate activities are performed in a timely and professional manner to include performance reviews progressive discipline resolving associate relations issues managing incentive programs and executing management and associate development programs as defined by the Restaurant Manager
Provides the highest quality of customer service to the customers at all times to include ensuring the proper training of all staff and supporting associates to ensure customer satisfaction and product quality

JOB KNOWLEDGE:

Require a high school diploma
Requires 2-4 years experience with kitchen operations and staff supervision
Culinary degree or accredited culinary program (a plus)
Strong knowledge of food products standard recipes and proper presentation
Ability to analyze forecast and make judgments to ensure proper payroll and production control
Ability to effectively communicate with people at all levels
Be a highly motivated and enthusiastic leader
Must be able to successfully prioritize delegate organize and multi-task

BENEFITS (Full-time):

401(k)
401(k) matching
Dental insurance
Employee assistance program
Employee discounts
Flexible spending account
Health insurance
Life insurance
Paid time off
Referral program
Tuition reimbursement
Vision insurance

SCHEDULE:

Must be available to work all shifts including weekends and holidays.

Compensation: $60000.00 per year

Purpose

Enriching lives by crafting exceptional environments and experiences.

Niche

We design build and care for unique settings where communities thrive and memorable experiences come to life.

We are an Equal Employment Opportunity employer.

Key Skills

Culinary Experience
Food Handling
Restaurant Experience
Kitchen Management Experience
Food Preparation Experience
Kitchen Experience
Labor Cost Analysis
Catering
Cooking
Cost Control
Sanitation
Knife Skills

Apply Now

About Company

Carter Hospitality Group

Carter Hospitality Group, LLC is a family-owned hospitality company with 7 hotels and resorts as well as 3 wineries across the United States. Click here to learn more!

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